condiments

Eggs (of hens)

two

cake flour

40 grams

condiments

White granulated sugar

25g

corn oil

20 ml

milk

15ml

white vinegar

Proper amount

step

1. Prepare two large bowls without water or oil;

2. Separation of egg white and yolk;

3. Add 10g sugar to the egg yolk and break it up;

4. Add milk and corn oil;

5. Sieve in low powder and stir evenly;

6. Drop a few drops of white vinegar into the egg white, add white sugar three times, until it bubbles, and then add the first sugar;

7. Beat until the protein volume doubles, and add sugar for the second time;

8. Lines began to appear on the surface, and sugar was added for the third time. The picture shows the wet foaming state, foaming to dryness. After lifting, the tip of the pastry does not sag;

9. Take one-third of the beaten protein and put it into the egg yolk liquid bowl, and cut and mix evenly;

10. Pour the cut egg liquid back into the protein bowl;

1 1. Cut and mix evenly;

12. Sub-package into the mold until 78% is full;

13. Preheat the oven 180℃ for about 14min, and the surface paint will be uniform and mature. These are two paper molds;

14. Take it out and demould it.

skill

1. Remember that there should be no water or oil in the bowl for delivering protein, otherwise it will be difficult to deliver it;

2. The oven time and temperature are for reference only. Adjust according to your oven temperature. Because this cake is relatively small, we should pay attention to observing it at any time to prevent it from burning.